PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.Refresh with a scoop of this easy, two-ingredient spring strawberry sorbet that pairs perfectly with a glass of Pinot Grigio on the back porch.

This refreshing and smooth strawberry sorbet could not be more simple. No ice cream maker or churning needed. And you only need two ingredients: frozen strawberries and liquid sweetener of your choice (agave or maple syrup). Toss both into your blender and enjoy immediately, or freeze for about an hour if you want that perfect looking sorbet scoop. It is sophisticated enough for adults but also a crowd pleaser with the kids.

Strawberries are in peak season now which is why I decided to feature them in this recipe. But you could make homemade sorbet out of any frozen fruit. Strawberries are one of my favorite fruits since they are naturally tart and sweet. I only add a bit of sweetener to this recipe to enhance the sweetness slightly. Strawberries are not only nature’s candy but they are high in vitamin C and a great source of folate. In this recipe you can use frozen strawberries or freeze them yourself. To freeze, wash and dry thoroughly and then remove stems and leaves. Lay on a baking sheet lined with parchment paper or wax paper allowing room between each strawberry so they don’t stick together. Once frozen you can continue to store in your freezer in a freezer-safe bag or container as opposed to on the baking sheet (to save space).

When selecting fresh strawberries, choose shiny, firm strawberries with a bright red color. The caps should be fresh, green and intact. And always avoid shriveled, mushy or leaky strawberries. You can store them in your refrigerator for 1-3 days. Be sure not to wash them until just before you are ready to eat them.

This sorbet pairs wonderfully with Cavit’s Pinot Grigio white wine which is ideal for the warmer months ahead. And the first National Pinot Grigio Day just happens to be this Friday, May 26th. So, to kick off Memorial Day weekend, grab a spoon and a glass (or two) of Pinot Grigio and let the official start of summer sink in. People just go crazy for cold sorbet and white wine. And this whole scene just screams “let the summer begin!”

Refresh with a scoop of this easy, two-ingredient spring strawberry sorbet that pairs perfectly with a glass of Pinot Grigio on the back porch.

Author: Elaine Gordon

Recipe Type: Dessert, Sorbet

Serves: 3 to 4 servings

Ingredients

2 cups frozen strawberries, unsweetened*

1-2 tablespoons liquid sweetener agave or maple syrup**

Instructions

Blend the frozen strawberries with 1 tablespoon agave or maple syrup. Taste and add more sweetener if desired.

Transfer to a freezer-safe container and smooth top with a spoon. Cover securely and freeze for 1-2 hours. Do not over-freeze. If you don't over-blend and you use frozen strawberries right out of the freezer you might be able to enjoy immediately. For perfectly round scoops you will want to freeze a little bit.

Notes

* If you are using a high speed blender then put the strawberries in straight from the freezer. I have a Vitamix and using the tamper on the highest speed works well. You don't want to over-mix or it will become liquid. If you are using a regular blender then you might want to allow the strawberries to thaw out for 5-10 minutes at room temperature before blending.

Elaine Gordon is the creator of EatingbyElaine.com, a nutritious recipe blog with plant-based, gluten-free and allergy-friendly recipes.
"I am a certified health education specialist and care deeply about nutrition. My recipes are low in sodium, refined sugar, cholesterol and saturated fat. I use fresh, whole ingredients and stay away from all things artificial. I love to experiment with fresh ingredients and fragrant herbs to make the most of each meal. I take comfort in knowing that what I am eating is improving my health.” ~ Elaine